Gluten-Free Vegan Double Chocolate Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, intensely chocolatey vegan muffins made with oat and almond flour, cocoa powder, and chocolate chips. They're naturally sweetened and gluten-free, perfect for breakfast or a chocolate-lover's snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup (120g) unsweetened applesauce (mashed banana, or pumpkin puree)
- ½ cup coconut sugar
- ½ cup unsweetened almond milk (or other dairy-free milk)
- ¼ cup (64g) creamy almond butter (or other nut or seed butter)
- ¼ cup (50g) refined coconut oil (melted)
- ½ teaspoon vanilla extract
- ½ cup (60g) Bob’s Red Mill gluten-free oat flour
- 1 cup (96g) Bob’s Red Mill blanched almond flour
- ⅓ cup cacao powder
- 2 tablespoons flax meal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chocolate chips (plus more to sprinkle on top, if desired)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 88mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.